Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

COURT BOUILLON

Preparation time: 15 minutes
Cooking time: 30 minutes

Ideal for poaching fish

Ingredients

  • 2 small leeks
    4 medium sliced onions
    3 sliced celery stalks
    2 sliced carrots
    2 garlic cloves, crushed
    1 cup dry white wine
    1/4 cup white wine vinegar
    12 parsley stems
    1 teaspoon dry thyme leaves
    2 bay leaves
    1 teaspoon black peppercorns, cracked
    1 teaspoon salt

Preparation

  • Trim the leeks. Split lengthwise. Wash thoroughly to remove all grit, and slice. Put the onions, celery, carrots, 3 1/2 quarts of water, leeks, and garlic cloves in a large stockpot. Bring the liquid to a boil, then reduce the heat to maintain a simmer. Skim off all the scum that surfaces. Simmer for 15 minutes.
    Add the wine, wine vinegar, parsley stems, thyme, bay leaf, and peppercorns. Simmer the stock for 15 minutes more.
    Strain the stock through a fine strainer. Allow to cool before refrigerating.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Court bouillon

Add Comment

* Required information
1000
How many letters are in the word two?

Comments (0)

No comments yet. Be the first!

Spring food carousel

Summer   | Fall   | Winter